Caramel Rhubarb Cobbler
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 6 servings.
I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star.
-Beverly Shebs, Pinehurst, North Carolina
Ingredients
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7 tablespoons butter, divided
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3/4 cup packed brown sugar
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1/2 cup sugar, divided
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3 tablespoons cornstarch
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1-1/4 cups water
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6 cups chopped fresh or frozen rhubarb, thawed
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3 to 4 drops red food coloring, optional
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1-1/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/3 cup 2% milk
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Cinnamon sugar
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Optional: Whipped cream or ice cream
Directions
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1.
In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside.
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2.
In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon sugar. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts
1 serving: 429 calories, 14g fat (9g saturated fat), 38mg cholesterol, 357mg sodium, 73g carbohydrate (47g sugars, 3g fiber), 4g protein.
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